Pork and Red Beans with Greens
From goodeat 15 years ago
- 25 minutes to make
- Serves 4
Nice side dish!
Ingredients
- 1 cup chopped red onion shopping list
- 4 garlic cloves, minced shopping list
- 1/2 cup chicken broth, canned or homemade shopping list
- 3/4 pound collard greens, sliced, tough stems removed shopping list
- 3/4 pound mustard greens, sliced, tough stems removed shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon savory, marjoram, or sage shopping list
- 1/8 teaspoon nutmeg shopping list
- 2 cups chopped fresh tomatoes shopping list
- 1 cup low sodium mixed vegetable juice shopping list
- 1 8 ounce can no salt added tomato sauce shopping list
- 2 1/2 cups cooked red kidney beans, rinsed and drained shopping list
- 1 tablespoons red wine vinegar shopping list
- 2 teaspoons extra virgin olive oil shopping list
- 3/4 pound well trimmed pork tenderloin, cut into 1/2 inch thick slices shopping list
- 1 tablespoon flour shopping list
How to make it
- In large skillet, combine onion, garlic and chicken broth and cook over medium heat until onion has softened, about 5 minutes. Stir in collard and mustard greens, salt, savory and nutmeg and cook, stirring frequently, until greens have wilted. Stir in fresh tomatoes, mixed vegetable juice and tomato sauce and cook until tomatoes have softened, about 5 minutes. Stir in beans and cook until juices have reduced and are lightly thickened, about 8 minutes. Stir in vinegar. Meanwhile, in large nonstick skillet, heat oil over medium heat. Dust pork with flour, add to skillet and saute until no longer pink, about 3 minutes. Stir pork into greens and cook until pork is cooked through and greens are tender, about 1 minute.
People Who Like This Dish 3
- hungrybear Miner, MO
- momo_55grandma Mountianview, AR
- superfoodman Metropolis, IL
- mjcmcook Beach City, CA
- texalp Dallas, TX
- goodeat Benton, MO
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The Rating
Reviewed by 4 people-
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